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Chocolate muffins recipe

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Bake a batch of this fluffy chocolate muffins recipe, studded with melting chunks of dark chocolate, for a crowd-pleasing bake - pack up for picnics or save for an afternoon treat. See method

Serves 4
20 mins to prepare and 20 mins to cook
235 calories / serving
Vegetarian

Ingredients

225g self-raising flour, sifted
6 tbsp cocoa powder
1 tsp baking powder
175g caster sugar
2 medium eggs
150ml buttermilk
3 tbsp sunflower oil
1 tsp vanilla extract
100g dark chocolate, chopped

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
990kj
235kcal 12%
Fat
6g 9%
Saturates
3g 16%
Sugars
20g 22%
Salt
0.3g 5%

of the reference intake
Carbohydrate 37.7g Protein 5g Fibre 0.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Put the flour, 3 tbsp cocoa, the baking powder and sugar into a large bowl. Stir to combine and create a well in the middle.
Mix the remaining cocoa powder with 4 tbsp boiling water. Pour into the well with the eggs, buttermilk, oil and vanilla extract. Mix with an electric hand whisk or wooden spoon until just combined and smooth.
Stir through 75g chocolate. Divide the mixture between the cases and scatter the remaining chocolate over the top. Bake for 15-20 mins or until an inserted tip of a knife comes out clean. Allow to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

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Tip: Try not to overmix the muffin batter as this will make the muffins tough – it is better to undermix and leave a few streaks of flour than to overmix. You only need to mix until the ingredients are just combined and smooth.